Reason for Soft Pretzels Baking Soda Bath
Boiling the dough causes it to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance.
Why pretzels are boiled before baking?
Read here (Fine Cooking) for the full story about “Baking Soda and Pretzels”
A pretzel, from dialectal German pronunciation, standard German: Breze and French / Alsatian: Bretzel) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in a wide range of shapes.
Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other seasonings are cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.
- 1½ Cups Warm Water
- 1 Tablespoon Sugar
- 2 Teaspoons Salt
- 1 Package Active Dry Yeast
- 4½ Cups Bread Flour
- 2 Tablespoons Butter (melted)
- Vegetable Oil (for the pan)
- 10 Cups Water (for boiling)
- 2/3 Cup Baking Soda
- 1 egg (beaten for brushing)
- Pretzel Toppings (seeds etc)
Combine the warm water, sugar, salt, and yeast in the mixing bowl.
Allow it to sit for 5 minutes until the yeast starts to foam and bubble.
Add the flour and butter and mix at a low speed till combined.
Mix on a medium speed for 10 minutes until the dough is smooth and pliable.
Remove from mixer and place in a lightly greased dish.
Cover and allow it to rise in a warm space for 45-50 minutes until doubled in size.
Bring the water and baking soda to a boil in a pot.
Portion the dough into 8 pieces and roll out each piece into a rope.
Shape and place on a baking sheet.
Drop the pretzels into the baking soda bath for 30 seconds.
Drain and place back on the baking sheet.
Brush with the beaten egg, sprinkle the toppings on.
Bake at 180C for 15 minutes until dark brown.
Serve and enjoy!!
Prepared, tried, and tested owner, Rochelle Lazarus Govender from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
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Amount Per Serving Calories 349Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 5679mgCarbohydrates 61gFiber 2gSugar 2gProtein 11g
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